Vintage Magic Tomato Soup Cake from the Great Depression
Travel back in time to the Great Depression era with this surprisingly delicious Vintage Magic Tomato Soup Cake! Unleash the power of nostalgia and taste the magic hidden in every bite. It's a mouthwatering slice of history that will transport you to a bygone era of resourcefulness and creativity. And before you ask, let me tell you that this cake does not tastes like tomato or soup!
Equipment
Ingredients
TOMATO SOUP CAKE
- 4.06 oz (115 g) butter (Softened | At Room Temperature)
- 3.53 oz (100 g) granulated sugar
- 1 egg (Large | At Room Temperature)
- 10.75 oz (305 g) condensed tomato soup (1 can | Campbell )
- 6.70 oz (190 g) all-purpose flour
- 1 tsp (4 g) baking soda
- 1 tsp (4 g) baking powder
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (1 g) ground cloves
- 1/4 tsp (1.5 g) sea salt
CREAM CHEESE FROSTING
- 8 oz (225 g) cream cheese (Softened | At Room Temperature)
- 2 oz (58 g) butter (Softened | At Room Temperature)
- 8.47 oz (240 g) powdered sugar
- 1 tsp (5 g) vanilla bean paste
Instructions
- Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
TOMATO SOUP CAKE PREPARATION
- In a mixing bowl, beat the softened butter together with the sugar on a medium high speed for 2 minutes.3.53 oz granulated sugar, 4.06 oz butter
- Add the egg and beat for an additional minute. Then, add the can of condensed tomato soup.1 egg, 10.75 oz condensed tomato soup
- Add the all-purpose flour, baking soda, baking powder and the spices (ground cinnamon, ground nutmeg, ground cloves and sea salt). Mix until combined.6.70 oz all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/4 tsp sea salt
- Pour your batter into your Medium Round Mold use your spatula to flatten the edges around.
BAKE!
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 30 minutes). It is ready when the toothpick inserted comes out almost clean.
- Once your Vintage Magic Tomato Soup Cake is out of the oven, let it cool down completely in the mold. Then place it on your service platter.
CREAM CHEESE FROSTING PREPARATION
- Once your cake has cooled down, prepare the cream cheese frosting.
- In a mixing bowl, beat the softened cream cheese and butter together with the powdered sugar and vanilla bean paste.8 oz cream cheese, 8.47 oz powdered sugar, 1 tsp vanilla bean paste, 2 oz butter
- Spread it over your cake. NOTE: You have enough frosting for the entire cake. Enjoy this timeless spice cake & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 434kcal | Carbohydrates: 55g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 514mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 878IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com